4 Tips to choose Puerh tea

Yunnan big tree Tea has risen vigorously in recent years and has gradually become a hot topic in Puerh tea industry. Big tree tea leaves are soft and rich in content, and are indeed precious resources. So, how to choose Puerh tea?

Today, let's listen to Mr. Lu Wenfeng, a senior tea appraiser and "Puerh Collector", to share his years of experience.

Mr. Lu Wenfeng has entered the field of Puerh tea since 1998. Under the tutelage of Mr. Bai Shuiqing, he has collected antique teas such as Song hired in the late Qing dynasty, Gongqin tribute tea in 1890, red round tea in 1952, and now he will study old tea for many years. Experience sharing with tea friends.

1. First understand your needs.
Before picking tea, you must first understand your needs. Before buying tea, you should stop, watch, and listen. Don’t be impulsive and people buy the tea you don’t like. You should compare more before buying tea, and then refer to the data. And wait to think clearly before buying tea.

Buying tea requires the accumulation of experience, and the accumulation of experience must rely on the actual sale, brewing and drinking, and how to compare tea samples.

Just like when we buy tea, we definitely don't see the same as buying, we must rely on our own experience to buy some tea first.
Then taste it carefully, and then make a purchase after careful judgment, and consumers should also ask themselves whether they want to drink this tea before buying it? Or is it waiting to add value?

Everyone's needs are different, so when picking tea, they should also buy according to their own needs.

2. Choose carefully.

When we understand our needs, we can start to buy tea products. In the appearance of tea, we can visually observe whether the shape of the tea is beautiful.

However, many people have the wrong idea that large leaves are mistaken for large trees, and the tea tree has its growth cycle. If you choose spring tea when picking tea, will you pick tea with large leaves?

The grade of tea is based on tender buds, and the color of spring tea is obviously shiny. If you compare more, it is not difficult to find the difference.

When picking a beautiful piece of tea, please remember to set the tea aside to see if it is also a uniform tea product. If it looks the same, it is believed to be of good quality.

And it is not only a single condition that affects tea, it also affects post-fermentation during tea processing.

In terms of tea, Puerh tea focuses on post-fermentation. If the processing method is wrong, the entire post-fermentation process will be affected. After continuous testing and comparison of these processing methods, it was discovered that the traditional processing method can best make Puerh tea show its characteristics;

In terms of post-fermentation, the method of natural storage is advocated, and during long-term storage, it should be noted that the tea product should not be dampened or sealed, nor can it be stored with odorous items, and the dry humidity of the tea storage environment should be paid more attention to. Let the post-fermentation of Puerh tea be complete.

3. Matching.

Nowadays, many tea products focus on the combination, but what kind of combination is the most appropriate can only be said that it is difficult to adjust. Everyone has their own taste of drinking, and blending is a way to solve the problem of the tea.

To adjust to a taste that is acceptable to most people, a lot of effort must be made to understand the tea in different regions and understand the different characteristics of tea.

The blending of tea leaves is to shorten the length and make up the shortcomings. It is necessary to rely on the people who match the tea to understand the tea. Many tea people are constantly exploring and trying to match the ideal tea products in the hearts of consumers. The tea man is to match his ideal tea.

4. Tea at the present stage.

At this stage, Puerh tea has experienced many ups and downs. In Taiwan, we have experienced too many storms and natural immunity is a little more.

The mainland tea market is now undergoing a preliminary test, but at this time, it is a good time for consumers to buy tea, and they should be more calm and cautious.
In a calmer market, the more you can buy your favorite tea, the price of tea at this time will not skyrocket as crazy as before.

So consumers can compare them carefully, try to drink one by one, choose their favorite tea carefully, and there will be no previous, not buying now and looking for the situation that is no longer available, and consumers can also observe carefully It’s a good time to buy tea that’s fried and the tea that consumers love.

Teacher Lu Wenfeng also encourages consumers who drink, to taste the big tree tea. Since merchants have so many big tree teas, consumers can take advantage of this time to drink, watch, listen, and compare.

The difference between big tree tea and Terrace tea is that, in terms of taste, big tree tea has a mellow taste, and the aroma raised at the bottom of the throat is relatively stable and long-lasting.

When comparing the two kinds of teas at the same time, it is actually easy to find that the taste of big tree tea is soothing. If you can drink well, I believe that you can quickly pick your favorite drink.

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How to choose spring tea?

Puerh spring tea is of course the tea picked in spring. Puerh spring tea soup has a strong flavor, good taste and long aftertaste. It is a good quality tea of ​​the year. Now, it is the season for Puerh spring tea to be launched, and many tea friends are waiting to taste. However, when buying Puerh spring tea, tea friends should pay attention to selection to ensure that the spring tea is the season. So, how should we choose Puerh spring tea correctly? Here's how to properly select Puerh spring tea.

How to choose Puerh spring tea correctly.

　　Puerh spring tea is defined according to the standard: the tea that is picked and processed between spring and summer in the 24 solar terms of the lunar calendar is called Puerh spring tea.

　　 Spring tea is generally divided into two seasons. One season is picked before the Ching Ming Festival every year, and is called "head spring tea". The second type of spring tea is Erchun tea, or spring tea. Generally, those picked before May 10th can be classified as such. Friends who often drink Puerh tea know that Puerh spring tea is relatively good in quality all year round.

　　If you buy Puerh spring tea at this time, we mainly start from two aspects when choosing: one is dry and the other is wet.

Dry viewing refers to viewing the appearance, color and taste of tea before brewing. The leaves of spring tea are generally tightly packed, appear thick and thick, the veins of the leaves are dense, the serrations of the leaves are unknown, and some have more vellus hair, fresh color, rich and fresh aroma.

　　Wet looking refers to making further judgment by smelling, tasting, and looking at the bottom of the leaves after the tea is brewed. When spring tea is brewed, the tea leaves sink faster, the aroma is strong and lasting, and the taste is mellow; summer tea and autumn tea sink slowly when brewed, and the aroma is not high.

Puerh spring tea is loved by many tea friends. Because the tea tree has been resting for six months in winter, the nutrients are more abundant, so the leaf meat is thicker, the vitamin content is higher, and it is rich in health care. In addition, the spring tea season has low temperatures and relatively few pests and diseases. It is generally not necessary to spray pesticides, so spring tea is generally free of pesticide pollution. Therefore, from the aspects of tea quality and pesticide residue analysis, spring tea is ideal, which is why many tea friends love it.

　　Spring tea is precious, so after we select a good Puerh spring tea, we should also pay attention to storage work to avoid adverse environmental factors affecting the quality of Puerh spring tea.

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How to choose new tea?

Puerh tea new tea is talking about freshly processed green tea, or green cakes that are not pressed with old materials. This article does not mention old tea or cooked tea. As for whether the green tea is a type of Puerh and raw tea This is a problem and is beyond the scope of this article.

Spring tea is about to go on the market. In these two days, the circle of friends is all about tea friends’ “walking shows” in tea mountain and various fried tea videos. It seems that friends who love Puerh tea are already impatient and want to take the lead Spring, fry in a pot, try it first!
Now let's talk about how to choose new tea.

The choice of new tea cannot be based on whether the current taste is comfortable, because Puerh tea is to be placed! Unless you just want to buy a little ration and drink it, you don’t want to keep it. Even so, there are still some particularities about it: the newly-baked new Maocha is too irritating and easy to get irritated after drinking. In addition, the green gas on the contrary is also heavy. It is not advisable to drink too much, otherwise it will hurt the liver and stomach. Generally, it will be better to drink for about a year. At this time, drinking green and anger will decrease at the same time, without losing the flavor of new tea.

In addition, it is not advisable to drink freshly pressed tea cakes because the moisture of the tea cakes is not completely dry during this period, and the aroma and soup feel are lacking. It is better to put the soup after a few months.

If you want to keep it, then the choice of new tea should take into account its later aging space.

1. Taste: The entrance is not necessarily comfortable, but there must be highlights.
Let me talk about palatability first. Nowadays, some merchants deliberately change the traditional craftsmanship to cater to the tastes of certain customers, and make great fuss about the palatability of the new tea. Such tea is comfortable to drink, but it is not necessarily a good thing for later conversion. This will not start;
Let's talk about the highlights. For example, tea is bitter and heavier, which is a disadvantage, but if it is turned faster, watering will return to sweetness for a long time, which becomes a bright spot and is worth collecting.

2. The taste of tea: whether it is bitter to go.
No matter how good the new tea is, how good it is to make and how good the hilltop is. If there is no bitterness in the new tea, it is basically impossible. At the entrance of the tea soup, you first feel whether it is bitter or astringent. No matter how many, the important thing is It changes quickly. After you have tasted the first cup and then the next one, pay attention to the speed of the bitterness and dissipation of this tea. This is very important. It can basically determine your final judgment on this tea.

3. Tea fragrance: Is it rich?
The new tea will be slightly grassy or fresh water, which is normal. If you drink tea, in addition to the grassy smell, there will be a slight floral fragrance, the fresh fragrance from the trees in the forest, or standing in front of the fruit stand, the kind of luscious fruity fragrance, this should be rich in tea Performance.

The aroma of tea soup of some new teas is not obvious when smelling the tea soup, and it will be wrapped in the tea soup. After the entrance, these aromas will appear on the palate. If you have, you can continue to drink, and then look at the increase in time and the number of brewing, will the aroma of tea continue to appear. This is another manifestation of rich tea aroma, in contrast, I like this more.

Summary: If you encounter Puerh new tea that is rich in tea and not mixed, it may not necessarily be publicized, but start quickly.

4. Tea soup: coordination.
No matter how outstanding the shortcomings and highlights are, tea soup must be coordinated as a whole. That is to say, a certain performance of tea soup can be very strong, but it should not be too abrupt, which destroys the overall soup feeling.

For example, a tea with a heavy bitter base masks other characteristics such as sweetness and aroma, and returns slowly and slowly. This kind of tea has poor coordination and is not worth collecting. Another example is that a certain kind of tea is very fragrant and sweet, but the soup is thin and light, and such tea is also poorly coordinated, and it is given up decisively.

5. Somatosensory: throat rhyme and tea gas.
This is somewhat controversial, because throat rhyme and tea gas are not felt by all people who drink tea, and the editors who smoke often are not very sensitive to it. They can only recommend tea friends to use it as an auxiliary indicator: the process of drinking tea If you feel a very comfortable and unresponsive reaction in your throat and body, then naturally it is good tea. If you don’t feel it, you don’t have to force it, just use other indicators to judge.

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How to Choose Cooked Pu-erh?

We all know that Pu-erh cooked tea has many health-care effects, and its weight loss, fat reduction, and stomach warming and stomach protection effects are the most obvious. But in order to achieve the effect of drinking tea and fitness, do we first need to ensure the quality of Pu-erh tea?
The quality of Pu-erh cooked tea is usually reflected in the appearance and inner quality of Pu-erh tea:

 
1. Shape identification:
Pu-erh tea: Generally divided into special grades and Puer's grades. In terms of appearance: Pu-erh tea has a brownish-red color (commonly known as liver color), and its cords are tender and firm (due to the use of large leaf species as raw materials). Puer loose tea is based on tenderness, and the higher the tenderness, the higher the level. Look at the three points to measure the tenderness:

1) There are many buds, which are not obvious, and the tenderness is high.

2) The rope (the degree of tightness of the leaves) is tightly knotted, heavy, and tender.

 3) The color is smooth, the moist tenderness is good, and the dry color is poor.
 
Pu-erh tea is pressed tightly: the shape should be uniform and straight; the edges and corners should be neat, and there should be fewer corners; the thickness should be consistent, and the elasticity should be moderate; There are mildew flowers on the surface.

 
2. Endogenous identification:
Soup color: bright, reddish, reddish brown. If the soup color is red and strong, it is high-quality Pu-erh tea, just like a glass of red wine; the crimson and red-brown soup colors are normal. Yellow, orange or light, or dark and turbid are inferior.
 
Aroma: In addition to looking at the purity of the fragrance, you must also distinguish between musty and scent. The musty smell is a spoiled taste that is unpleasant. Chen aroma is a comprehensive aroma produced by new substances formed by various chemical components under the action of microorganisms and enzymes in the post-fermentation process of Pu-erh tea.
 
Some are like longan, red date, betel nut, etc. In short, it is a pleasant aroma. The highest level of aroma of Pu-erh tea is the Chen Yun of Pu-erh tea, which we often say. So the scent and the musty smell are different. If musty, sour, or other strange smell, fragrance, etc. are abnormal.
 
Taste: The taste of Pu-erh tea should be mellow, smooth and sweet. Refers to non-irritating, astringent, and very pleasant taste. Back to sweetness means that the tea soup is strong and not irritating, and the tongue root has obvious sweetness after the tea soup is imported.
 
In short, it is recommended that you drink tea to seek nature, and drinking tea that you feel comfortable and natural is generally good ones.

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